Bocconcini means small balls of cheese in Italian – the plural? Bocconcino. So, with delicious food offerings being at the helm of this food journey, it was looking like a Mayfair good’un. Bocconcino oozes high-end; from its central Mayfair location just a tumble away from Green Park and The Ritz, and its sunglasses-wearing clientele who duck in and out of the restaurant inconspicuously, signalling that this is the spot where art curators, influencers, footballers and the likes pop in for their Italian pick-me-up.
I, however, was somewhat less fearing of being papped upon entry and headed into the airy restaurant that can be accessed via a large wooden door, currently clad in flora and fauna – obligatory Instagram alert! The space transports you to the divine climes of Italy through rustic interiors which can be stumbled upon after making your way down a spiralling glass staircase. Bocconcino expertly manages to combine both open space with cosy atmosphere through embellishments of large, low hanging lights, oak tables and colours reminiscent of an orange grove. Noticeable attributes to the luxurious space include a gorgeous tree and a cellar-cum-orchard immersion as you eat surrounded by exposed brick, booths booming with wine serves and fish ready for the much displayed intriguingly by the busy open kitchen. When I think back to Bocconinco I think of the word ‘big’; big flavours, big bar and kitchen areas and a high-ceiling space that made it feel, well, big! The space was as generous as the menu.
Bocconcino serves up hearty Italian food that cleverly leaves you full but yearning for more. The masterfully put together dishes dip between classic and modern Italian cuisine, all to be enjoyed by a wine from the bountiful list. Going along on the Sunday of a bank holiday was perhaps a very wise choice on my part. Feeling a little seedy after a few G&T’s the night before, it was the ideal spot to indulge my queasiness in some rich, wholesome flavours. For starter, I went classic and ordered and ordered buffalo mozzarella with basil, pesto and baby plum tomato and my gosh, I can still taste the milky, stringy deliciousness. Arriving bulbous-like on my plate, the soft-as-a-cloud mozzarella partnered excellently with the flavour combo. My companion dipped into another classic of burrata with pesto and juicy tomatoes.